Need help planning a cook

[six30two]

Hey everyone,
This is my first post so my apologies if I'm in the wrong section or something. I cook on a 22.5" Weber Smokey Mountain and I've entered a competition where I will be turning in Brisket, Chicken and Ribs. At some point, I'll have to have all 3 categories on my smoker at the same time- is this okay? Or is this possible? I normally cook my chicken at 275 while my ribs and brisket cook at 225. Am I going to ruin my brisket/ribs if i crank up the heat for a couple hours for my chicken?

Any advice or help is appreciated- especially from fellow WSM'ers!

thanks in advance!

KH

[Big Ed]

Alot of guys cook hot n fast so you should be ok,ribs and brisket will be done sooner than usual. I use a UDS which is similar to the WSM but I cook my chicken on a weber 22" kettle because I like my brisket and ribs to cook under 250*

[Woody Wood]

I have seen people cook everything on a WSM easily! Bluz is a pro at it!!

[js-tx]

You can, you just have to plan it out. I imagine you would finish brisket early and hold it while your ribs and chicken cook - If you don't mind cooking your chicken and ribs at the same temp. with or w/out a water pan etc.. Do a trial run or 2 and see how it goes. If it were me, I'd get a separate cooker just for chicken. Maybe a kettle or an Old Smokey.

[Swamp Donkeyz BBQ]

That Harry Soo fella, in Cali, cooks all catagories on one WSM.

[BluDawg]

I would run that rocket a 275 and cook the three meats. Once you cook at 275 you will most likely never cook brisket & ribs at jerky making temps again

[limey]

Big Welcome, I use a WSM and also a Weber Gold for chicken or comps.You can cook all on a WSM but you will have to do a lot of juggling depending on your cooking times. Harry Soo uses several WSM for his cooks, He also cooks chicken thighs and pork butts for KCBS comps so he uses several for that reason. It can be done but I would advise a practice run on a weekend cook using your comp times. I would also check out the Virtual Weber Bulletin, lots of good info on cooking on a Weber. http://tvwbb.com/forum.php
Good Luck on the cook,

[Swamp Donkeyz BBQ]

Harry Soo uses several WSM for his cooks, He also cooks chicken thighs and pork butts for KCBS comps so he uses several for that reason. :

I was just going off of an interview I read. Here's the link.http://www.grillingwithrich.com/meet-th ... -harry-soo
Go to the part where they ask if he suffers from "pit envy". He says he uses one WSM and one bag of Kingsford.

[Woody Wood]

I would run that rocket a 275 and cook the three meats. Once you cook at 275 you will most likely never cook brisket & ribs at jerky making temps again

[RangerJ]

Harry Soo uses several WSM for his cooks, He also cooks chicken thighs and pork butts for KCBS comps so he uses several for that reason. :

I was just going off of an interview I read. Here's the link.http://www.grillingwithrich.com/meet-th ... -harry-soo
Go to the part where they ask if he suffers from "pit envy". He says he uses one WSM and one bag of Kingsford.

Your info is accurate, but Harry has used 4 and at King of the Smoker used 2. So he's all over the place.

with regards to the OP, you've got some good advice but you need to use the temperature / s your comfortable with. For my first competition, I don't know that I'd try it on one 22.5 WSM. That being said, if you foil and the brisket is wrapped before the other meats hit you can put it on the lower rack.

Certainly don't want to discourage you from diving in but knowing you like to use different temps for each, you will need to plan things out before hand.

Good luck and let us know how you do.

[JCanfield]

Just wondering if you are cooking in the C4K cookoff? Glad you asked this question. I was wondering the same thing on temp.

[six30two]

Just wondering if you are cooking in the C4K cookoff? Glad you asked this question. I was wondering the same thing on temp.

Yes! I will be there.

[six30two]

Thanks to everyone for your encouragement, advice and links to resources. I did a test run last weekend and everything came out pretty good and I feel a lot more confident now. I guess the biggest drawback to cooking on a single WSM is that you only get one shot at your cook, meaning you can't do 2 briskets, multiple racks of ribs and chickens and pick and choose which ones you turn in. It also means you barely get to eat anything that you cook either. Doesn't mean I still won't win though!

If anyone is cooking at C4K this weekend, stop by and say hey and i guess bring me some food too since I'll have to turn in everything that I cook!

[atcNick]

I would run that rocket a 275 and cook the three meats. Once you cook at 275 you will most likely never cook brisket & ribs at jerky making temps again

Preach it brother!


-Nick

[jtilk]

Before I started taking my egg to comps I cooked everything at 275 myself and never missed a beat.